Building on some of tabouli’s delicious flavors, this corn and bulgur salad is packed with delicious fresh herbs and vegetables. Garbanzo beans add substance to make this a filling dinner salad.
I love Mollie Katzen’s 1977 tabouli recipe in the Moosewood Cookbook, and it was the jumping off point for this corn and bulgur salad. I added some spices that would complement the corn, switched lime juice for the lemon juice used in tabouli and added some garbanzo beans for protein.
This recipe makes 6 – 8 servings.
Tips
This is one of those endlessly adaptable recipes, so experiment with it. Here are some ideas.
- You don’t have to cool the bulgur before adding some of the ingredients, but I recommend letting it cool before adding the chopped herbs and vegetables.
- If you are allergic to wheat, replace the bulgur with brown rice.
- You might want to try chopped bell peppers, onion, scallions, shredded carrots or other vegetables.
- For spices, you might like sumac, cinnamon, or ground coriander.
- I used corn cut from two large cobs to get 2 cups of corn kernels.
Ingredients
You need the following ingredients to make this corn and bulgur salad.
- 1 cup dry bulgur
- 1 1/2 cups boiling water
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 2 medium garlic cloves, minced
- 1 teaspoon Kosher salt, or to taste
- 1/8 teaspoon ground cayenne pepper, or more if you like more heat
- 1 packed cup parsley, chopped small
- 2 tablespoons mint, chopped small
- 1 can (15.5 ounces) garbanzo beans, rinsed and drained
- 2 cups cooked corn kernels (drained if using frozen corn)
- 2 medium tomatoes, diced (about 2 cups)
Directions
Put the bulgur in a heat resistant large bowl. Add the boiling water, stir and cover the bowl. Let it rest until the bulgur is tender (at least 20 – 30 minutes).
Stir in the olive oil, fresh lime juice, cumin, garlic, salt and pepper, then cover the bowl and let the bulgur finish cooling (about 30 minutes).
When the bulgur is cool, stir in the chopped parsley and mint. Add the garbanzo beans, corn and tomatoes and stir to blend. Taste and adjust the salt and pepper if needed.
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